Original Creole Seasoning 
Creole Style Butter Marinade 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeBring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it with Tony Chachere’s and cook it low and slow until it turns juicy and tender.
Ingredients
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1 whole packer brisket
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yellow mustard
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Tony Chachere’s Creole Style Butter Marinade
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Tony Chachere’s Original Creole Seasoning
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beef tallow
- Clear
Directions
- Trim any unwanted fat off the brisket (try to leave about 1/4” of fat across the fat cap). Trim fat away from the non-fat cap side.
- Drizzle yellow mustard and coat all sides evenly. This will help your seasoning bind with the meat and create a nice bark.
- Season all sides liberally with Tony Chachere’s Original Creole Seasoning. Inject the brisket with Tony’s Creole Style Butter Marinade.
- Preheat smoker to 225-250ºF.
- Once the smoker is up to temp, place the brisket on with the fat side up. Smoke untouched for about 5-7 hours or until internal temp is around 165ºF and your bark is set.
- Remove from smoker. Place dabs of beef tallow on top of the brisket and then wrap in butcher paper or foil.
- Return to the smoker and cook until the internal temperature reaches 203.
- Let rest for a couple of hours in the oven or cooler, then enjoy!
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